Red Velvet Ice Cream Cake

This Red Velvet Ice Cream Cake might just be my new favorite cake, period. I couldn’t decide if I want to give it all away so that I couldn’t eat it all or just give in and eat it every last bite. The longer it stayed in the house, the more I ate.

And not only do I have a great cake today, I joined together with some other bloggers for a giveaway! Woohoo!

Red Velvet Ice Cream Cake
Red Velvet Ice Cream Cake

But back to the cake for a minute…

One of my great taste testers said, and I quote, “You told me it was good, but you didn’t tell me it was this good!”

Well friends, you can’t tell me I didn’t tell you now. It is that good!

I utilized my favorite, super moist red velvet cake, originally from Bakerella but with a tad more cocoa. The cake alone is amazing. The cake layers sandwich ice cream that is just full of red velvet cake crumbs, as well as a whipped cream cheese icing.

Heaven in a massive frozen sandwich, I tell you.

Red Velvet Ice Cream Cake
Red Velvet Ice Cream Cake

Most store-bought red velvet ice creams are just disappointing because they lack enough cake and cream cheese flavor. This ice cream does not disappoint.

And the stuff on top? Well that is a cream cheese whipped cream that completely fulfilled all my hopes and dreams. It’s amazing stuff. I’m already dreaming about eating it again.

And the blueberries add the perfect amount of blue for this Red Velvet Ice Cream Cake to be an excellent choice for the 4th of July, or any other patriotic holiday. Plus, blueberries go surprisingly well with red velvet cake and the cream cheese whipped cream on top. Who knew?

Red Velvet Ice Cream Cake

I actually put this cake together on a Saturday during a girls night. It was super fun.

Most of the girls from our small group came over for drinks and food and they requested some kind of baking lesson. I have a feeling there are more of those in my future.

Since this cake needed to be put together, it became the demonstration.

We made homemade whipped cream, cut off cake domes, checked out how I set up the pan, put the layers together, and made this crazy ice cream without an ice cream maker. I mean honestly, ice cream without an ice cream maker is pretty much the best thing ever.

Red Velvet Ice Cream Cake
Red Velvet Ice Cream Cake

They asked questions and checked things out as I was doing them. It all seems such second nature to me now, it was fun to see what kinds of questions they had. Honestly, prior to starting to bake a few years ago they were all similar questions to what I would’ve asked, I just forget now until someone asks. It was actually pretty fun.

And this beautiful baby was the fruits of our labor.

Red Velvet Ice Cream Cake

It was actually the second version so even though I let it freeze overnight, they still got to taste it because I had the first version in the freezer still. All the same stuff, just put together a little differently. We’d already had some other desserts I’d made, but when they got a taste of this, they couldn’t resist having more. :)

I know you’ll love it too!

You’ll also love this super awesome giveaway for a $300 Amazon gift card! I mean, I know I would. So be sure to enter below. It goes until the end of the week.


Red Velvet Ice Cream Cake

Red Velvet Ice Cream Cake

Yield: 8 inch cake, serves 10-12 people


1 egg
1/2 + 1/8 cup oil
1/2 + 1/8 cup buttermilk
1/2 tbsp vinegar
1/2 tsp vanilla
1 oz red food coloring
1 1/4 cups flour
1 cup sugar
1 tbsp cocoa
1/2 tsp baking soda

Ice Cream
8 oz cream cheese, room temperature
1/2 cup sugar
1/8 cup milk
1 tsp vanilla extract
8 oz Cool Whip (or homemade whipped cream)
cake crumbs (from cutting off tops of cakes)
12 ounce can cream cheese frosting (I used a whipped icing)

3/4 cup heavy whipping cream
remainder of cream cheese icing
3/4 cup blueberries


NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it's been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it's assembled and frozen.

To make the cake:
1. Whisk together all wet ingredients in a large bowl until combined. Set aside.
2. In a large mixing bowl, whisk together all dry ingredients until combined.
3. Add wet ingredients to dry ingredients and mix on medium high until completely combined.
4. Pour into two prepared 8 inch cake pans.
5. Bake at 350 degrees for 19-21 minutes or until a toothpick inserted comes out with just a few crumbs.
6. Allow to cool for a few minutes in the pans and then remove to a wire rack to finish cooling.

Once cake has cooled, make the ice cream:
1. Mix cream cheese, sugar, milk and vanilla extract together until well combined.
2. Fold in the cool whip.
3. Cut the domes (the rounded tops) off of the cakes with a long serrated knife. Crumble the tops of the cakes into the ice cream mixture and stir until well incorporated.

Assembling it all:
1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.
NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.
2. Put the first cake layer in the bottom of your pan.
3. Pour a third of the ice cream mixture on top of the cake and spread evenly.
4. Add 1/2 a cup of cream cheese icing on top of the ice cream and spread evenly, working it lightly into the ice cream.
5. Add another third of the ice cream mixture on top of the icing and spread evenly.
6. Add another 1/2 a cup of cream cheese icing on top of the ice cream and spread evenly, working it lightly into the ice cream.
5. Top with remaining ice cream and spread evenly, smoothing out the top.
6. Top with second layer of cake.
7.. Allow ice cream cake to freeze completely, 5-6 hours or overnight.
8. Once frozen, remove cake from springform pan and remove parchment paper from sides.

Adding the topping:
1. Freeze metal bowl and whisk for 15-20 minutes to get them good and cold.
2. Remove bowl from freezer and add whipping cream.
3. Whip until stiff peaks form, about 5-7 minutes.
4. Stir in the remaining cream cheese icing.
5. Spread whipped topping on top of cake and top with blueberries. You can add blueberries right before serving, if you prefer them to be un-frozen.
6. Store cake in freezer for 4-5 days. Allow to sit for about 15 minutes to soften before serving.
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Recipes from friends:
Red Velvet Cake Batter Fudge from Chocolate, Chocolate and More
Red Velvet Brookies from Something Swanky
Gooey Red Velvet Brownie Cake from Beyond Frosting
Red Velvet White Chocolate Cookies from Mom on Timeout

Red Velvet Cheesecake Bundt Cake
Red Velvet Cheesecake Bundt Cake

Red Velvet Cupcakes with Cream Cheese Icing
Red Velvet Cupcakes with Cream Cheese Frosting

Strawberry and Blueberry Cheesecake Icebox Cake
Strawberry and Blueberry Cheesecake Icebox Cake

Strawberry and Blueberry Oatmeal Cheesecake Cookie Bars


  1. That cake looks incredible! And I’m sure it tastes even better! =)
    Lua recently posted…Pasta con tomates cherry y mozzarella!/ Pasta with cherry tomatoes and mozzarella!My Profile

  2. I need this ice cream cake in my life!! Gah soo good
    Rochelle @ Oh So Sweet Baker recently posted…Earl Grey Orange French ToastMy Profile

  3. That is simply gorgeous Lindsay! I love the beautiful colors. You have a way with food. :)
    Have a marvelous Monday!
    Melanie @ Carmel Moments recently posted…Outback Copycat Honey Whole Wheat BreadMy Profile

  4. Lindsay – your cakes amaze me. They are perfectly beautiful and always such creative ideas. Amazing! Pinned :)
    Chelsea @chelseasmessyapron recently posted…{No Oven} Honey-Chipotle BBQ Pulled Pork Taquitos + $300 GiveawayMy Profile

  5. Seriously not even kidding but please tell me you are going to write a cookbook dedicated to the ice cream cake. You are the queen!
    Jocelyn (Grandbaby Cakes) recently posted…Turkey EmpanadasMy Profile

  6. Yet another gorgeous cake! Love the red velvet ice cream!
    Jessica @ A Kitchen Addiction recently posted…Raspberry White Chocolate SconesMy Profile

  7. That is indeed one gorgeous and patriotic cake! And red velvet is always a winner in my book. 😀
    Jess @ On Sugar Mountain recently posted…Mocha Coconut SmoothieMy Profile

  8. I am so in love with this cake. It looks absolutely fantastic! Cannot get over that ice cream too. I could eat the whole cake. :)
    Beth @ bethcakes recently posted…Butterscotch Brownie PieMy Profile

  9. THIS CAKE! I kinda, sorta love it!!

  10. I love this!! It’s so beautiful too.
    Dorothy @ Crazy for Crust recently posted…Jamba Juice Strawberries Wild Smoothie CopycatMy Profile

  11. She’s beautiful!! The pic on your phone just didn’t even do this justice! That cream cheese ice cream with cake crumbs in the middle…just stop it! How do you even come up with this stuff?!?
    Lindsey @ American Heritage Cooking recently posted…RoRo’s Old Fashioned Peanut Butter CookiesMy Profile

  12. I want to come over for baking lessons! Can we just talk about how amazing this cake is?! I think I might just need to recreate this one ASAP!
    Julianne @ Beyond Frosting recently posted…Triple Berry No-Bake CheesecakeMy Profile

    • says:

      Thanks girl! I so wish you lived closer – we’d have regular baking nights, I’m sure!

  13. This is gorgeous and looks like I could totally devour that right now! I’d so love to come to a girls night baking lesson! What a fun idea!
    Jaren (Diary of a Recipe Collector) recently posted…Ultimate Chicken Salad PinwheelsMy Profile

  14. Stunning Lindsay! Pinned and shared on FB!
    Trish – Mom On Timeout recently posted…Brown Sugar Meringue Coconut Cookie BarsMy Profile

  15. Such a great cake and love that you use the cake tops to make the ice cream layer.
    Erin @ The Spiffy Cookie recently posted…Fresh Strawberry PieMy Profile

    • says:

      Thanks Erin! I like when I can use the cake tops, rather than throw them out (or just shove them in my mouth, more likely) :)

  16. Wow! That is one impressive cake! Its so neat – its perfect!
    Jessica @ Sweet Menu recently posted…Baked Donuts Glazed Three WaysMy Profile

  17. i love the cake crumbs in the ice cream. this looks so good!
    dina recently posted…Weekend Whets 6/20My Profile

  18. Yumm!! I’m going to make this for my husband’s birthday! Quick question – how do you store the cake in the freezer?
    Liz recently posted…strawberry-oatmeal smoothieMy Profile

    • says:

      I have the cake on a cardboard cake board and just put it right in the freezer. You could cover it with some clear wrap or something similar once it’s frozen, or get a cake box from a store like Michaels, if you’d prefer.

  19. LOVING this cake! It’s stunning and looks so amazing! I may or may not be drooling a bit!
    Chris @ Shared Appetite recently posted…Baked Red Velvet Donut Holes with Cream Cheese GlazeMy Profile

  20. I’m going to attempt this delicious recipe – I’m sort of a 1st timer at baking and cooking in general. The very last step seems confusing to me. Do you freeze it for those 4 days before even serving it? I’ve never heard of this! And if this is the case then I need to hurry up and start making it!

    • says:

      Sorry for the confusion Mindy. You’ll need to freeze it for 5-6 hours before serving – it takes some time for it to be solid. The whipped topping can be made and added right before you serve it, or done ahead of time and frozen until serving. The 4-5 days is how long I suggest it will keep well for. I hope that helps!

  21. cant wait to make this red velvet cake!! however, in the recipe the ice cream ingredients calls for VANILLA EXTRACT and the directions says use ALMOND EXTRACT. So, which one do i use? which one did you use?? Thanks!

  22. Rather than torture myself and just look at interesting recipes, I must try them. I have made a lot of Red Velvet cakes but this one piqued my curiosity and I’ll have to agree it is the best. This may well be my new favorite cake. Fortunately I thought it through and doubled the recipe and used 9″ cake pans. July 9 was my birthday and I have a lot of cake eaters at the office so that is where it went. When the oohs and aahs subsided I managed to hide the remainder and took it out for my family. Two thumbs up, this is to die for and makes a beautiful presentation. Thank you for a great recipe.

    • says:

      What a review! Thank you Ken! I do love this cake and I’m so glad you did too! :) Happy Belated Birthday!

    • April Tucker says:

      Did you make a 3 layer cake using 9″ round pans and doubling the recipe? Thanks!

      • says:

        I’m not totally sure what you’re asking. Do you want the ice cream cake to have three cake layers and two ice cream layers? If so, yes, you could double the recipe and get three layers of cake. The cake layers will end up being a little thicker than what’s shown though. Also, the overall cake will be taller.

  23. What happens to the cake part on the freezer? does it freezes and get hard?

  24. Hi! Going to attempt this for my daughters birthday. Can you explain steps 1 & 2 under adding the topping? What am I whisking in step 1 and do I freeze an empty bowl or add something to it first?

    • says:

      Yes, you freeze the empty metal bowl and the whisk attachment to your stand mixer (if that’s what you use). It isn’t entirely necessary, but it does help. In step 2, you add the heavy whipping cream to your bowl and with the whisk attachment, you beat the cream in the bowl. Does that help? Just let me know if you have any other questions.

  25. We made this on my kids last day of summer before school. They’ve never eaten a piece of cake so well! They loved it!! And for as fancy as it is, it was really easy…a great bonus!
    Jaren (Diary of a Recipe Collector) recently posted…Shrimp and Bacon QuesadillasMy Profile

    • says:

      That’s awesome Jaren! Thank you!! I’m so glad you got try it – and that they liked it! I’m totally into fancy, but the easy way. :)

  26. i have a question about baking the cake… can i use one 9 inch springform pan to bake the cake or do i need to use two and make two individual cakes?

    thank u

  27. Hi, this cake looks amazing! Cant wait to try this. I have a question about the wet ingredients. What do you mean by 1/2 cup + 1/8 cup? Whats the best way to measure 1/8 cup? Half of 1/4 cup?

    • says:

      It’s a 1/2 a cup, plus an additional 1/8 cup. I actually have a measuring spoon for an 1/8 cup. You could measure out half of a 1/4 cup. The other option is that there’s about 2 tbsp in an 1/8 cup, so you could use that way to measure.

  28. What a pretty cake and I bet it is delicious! I will have to make this for July for sure!
    Carlee recently posted…Tater Tot Egg Casserole – Made by MiMiMy Profile

  29. Hi! I am definitely going to try this for my sister’s birthday. I hope it turns out good. Just wanted to ask a question, can I substitute buttermilk with yogurt?

    • says:

      I have never tried that. It might work, but it would definitely change the texture of the cake.

  30. Amanda Hinojosa says:

    On the ingredients for the ice cream you have listed 12 oz. can of cream cheese frosting, I normally make my cream cheese frosting from scratch. Do you know if it will hold its firmness as much as a store bought can of frosting?

  31. Not only do store-bought ice cream cakes lack flavor, but they are also so expensive! This looks beautiful and sounds perfect for summer gatherings. xo, Catherine
    Catherine recently posted…Emergen-C Fruit PopsMy Profile

  32. April Tucker says:

    I am planning to make this beautiful cake this weekend. My question is, will the ice cream filling hold up after the top cake layer is put on or will it squish up and out? Or, do I need to freeze the ice cream for a while first? Thanks!

    • says:

      The ice cream will definitely hold up without freezing it first. It’s pretty thick.

      • April Tucker says:

        Thanks, one other question, do you think the ice cream filling would work without the cream cheese icing added? Or, do you think it needs this sweetness? It sounds decadent for sure, just trying not to use store bought icing and I don’t have a good recipe to make my own. :)

        • says:

          It would definitely work without it, I just love the addition of the cream cheese icing to a red velvet cake. As for whether it’s too sweet or not, I wouldn’t be the person to ask. :) I’m not sure something is ever too sweet for me. If you’d like a homemade cream cheese icing recipe to use though, the icing on these cupcakes would be great. You could cut the icing in half and should have enough.

      • April Tucker says:

        Last question, I think :), Do you have an opinion about using oil vs butter for red velvet cakes? I always use oil, but I sometimes think it leaves a weird taste in the cake. Can oil get too old in your pantry and cause an odor when used in baked goods that you know of?


  33. Absolutely Love this Recipe , a must try


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